American Cycling 2010 Awards Ceremony & Moroccan Meatball Recipe

On Saturday we went to the American Cycling Association 2010 Awards Ceremony. Ellie was up to receive a couple of awards. This was the first year in many years that Ethan was not on the stage, too. He has moved onto other activities.

Ellie was happy to see her friends, some of whom she does not get to see much outside of biking related events. She was awarded second place in the Junior Women 13-14 Colorado Cross Cup Best All Around Racer 2010 award.


Ellie received third place the Junior Women 13-14 Best All Around Rider 2010 (Road Season) and second in the Junior Women 13-14 Colorado Cross Cup 2010 awards.


Our team, Black Sheep Junior Cycling, also received the following Best All Around Team 2010 awards: first place for Junior Men 8-9, 13-14, Junior Women 13-14 and 15-16 and third in Junior Men 15-16. They also were awarded the following Colorado Cross Cup 2010 Best All Around Team awards for Junior Women 17-18 1st place, Junior Women 15-16 2nd and 13-14, as well as Junior Men 13-14, 3rd place.

Ethan was out with his boss, Bob, ice fishing. They had a great time, but it seems that no one on the lake caught a single fish. Perhaps it was the noise of the motorized hole digger.

Sunday's cooking demonstration at the local William-Sonoma store was "Meatball Mania." They made several recipes, but I thought the following was the best of the session:

Moroccan Style Meatballs
from: William-Sonoma Collection Series, Hors d'Oeuvre

(If doubling this recipe, use only 1 1/2 times the amount of salt, not double the amount.)

* 2 Tbs. olive oil
* 1 red onion, very finely chopped
* 1 lb. ground lamb
* 3 large garlic cloves, crushed through a press
* 2 eggs, lightly beaten
* 1 cup loosely packed fresh flat-leaf parsley
leaves, finely chopped
* 1 cup loosely packed fresh mint leaves,
finely chopped, plus sprigs for garnish
* 2 Tbs. fine dried bread crumbs
* 1 1/2 tsp. ground cumin
* 1 tsp. ground cinnamon
* 1 tsp. salt, plus more, to taste
* 1/2 tsp. freshly ground pepper, plus more,
to taste
* Lemon wedges for squeezing and garnish
* About 42 cocktail picks (optional)

Directions:
Lightly oil a shallow-rimmed baking sheet.

In a fry pan over medium-low heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until very soft, about 10 minutes. Transfer to a large bowl and let cool.

Add the lamb, garlic, eggs, parsley, chopped mint, bread crumbs, cumin, cinnamon, the 1 tsp. salt and the 1/2 tsp. pepper to the bowl with the onion. Combine the ingredients thoroughly with your hands (the only way to evenly distribute the ingredients). Fry a small pinch of the mixture, taste, and adjust the seasonings with salt and pepper. Form the mixture into balls about the size of a walnut, rolling them very lightly in the palms of your hands. Place on the prepared baking sheet.

Preheat a broiler. Place the meatballs about 4 inches from the heat source and broil, turning once with tongs, until brown and crispy on both sides, about 10 minutes total. Remove the baking sheet from the broiler and transfer the meatballs to a platter.

Squeeze some lemon juice over the meatballs and arrange the remaining lemon wedges and mint sprigs on the platter. Using a cocktail pick, skewer each meatball. Serve immediately. Makes about 42 warm bites.

Note: The meatballs can be refrigerated for up to 4 hours before cooking. Remove them from the refrigerator 15 minutes before cooking. If desired, cook and cool the meatballs, refrigerate them for up to 4 hours, and then reheat in a 350°F oven until heated through, 10 to 20 minutes.
Adapted from Williams-Sonoma Collection Series, Hors d'Oeuvre, by Brigit L. Binns (Simon & Schuster, 2001).

Fall Gardening, John Lennon's 70th Birthday, Video Inspiration and Some Great Recipes for French Onion Soup & Roast Beef with Au Jus

It was a lovely fall day yesterday. I had more time at home than expected since the kids did not race. Ethan was out at an Airsoft battle and Ellie had a bruised foot from when she ran Ethan around in the brand new, giant trash barrel that was delivered this week. (It was simply too inviting to not do it. Ethan deposited himself inside and Ellie ran him up and down the alley, barefoot. Ouch!)

I decided to begin revamping the garden strip on the south end of my front yard. October is a great month to start perennial in Colorado as the weather is usually mostly mild enough for the plants to get established before going dormant for the winter. This means they will have a nice root system in place for next spring. Ellie and dug up the garden for a few hours. I also went to the garden center and picked out a bunch of spring bulbs. I am hoping to enlist Ethan to help me do the final bit of digging and removing unwanted plants. Today I will augment the soil with compost and water it in. This will allow me to get planting soon.

We also decided to have Grandma Gay and Grandpa Don over for dinner and a movie so I made French Onion soup and a nice Chuck Roast with Au Jus for dinner. We rounded the meal out with coleslaw, broccoli salad and Dove bars for dessert.


In recognition and observance of John Lennon's 70th birthday (if he was still alive) we watch "Pirate Radio." It is such a fun movie - we might just have to own it.


Finally, here's a bit of video inspiration. The Benjamin Lacombe pop-up was found on the Rag and Bone blog. I might ask for that book for Christmas. Ellie uncovered the Parkour Motion Reel was uncovered by Ellie while "stumbling" online. I hope you will find them enjoyable!

Benjamin Lacombe's Il Wthait Une Fois (Once Upon a Time)via Vimeo
via Criacao

Il etait une fois - Benjamin Lacombe from B&C on Vimeo.

You can check out his blog , as well as his website for more inspiration!

Parkour Motion Reel via Vimeo

parkour motion reel from saggyarmpit on Vimeo.

French Onion Soup

4 Onions, thinly sliced
6 pc. Bacon (optional, but nice. I used turkey bacon)
2 TBL. Butter
2 TBL. Olive Oil
1 TBL. Sugar
1 tea Salt
8 cups Beef Broth
1 pk. Au Jus Mix (optional, but very nice)
1 cup White Wine
1 1/2 TBL. Thyme (fresh is best, but dried will do)
4 Bay Leaves
Gruyere or Swiss Cheese Grated
Bagette (Italian, French, Puglies or Sour Dough - any dense bread with a nice crust)

Cook the bacon. Remove it from the heat and chop it into small pieces. Heat the oil and butter in a deep pan. Add onions and turn to coat with the oil/butter mixture. (You can use all oil or all butter if you like)cook on medium until they are browning nicely. Stir them occasionally for even browning. Stir in the sugar and salt, cooking more until the onions have caramelized (Mine took about 40 minutes)Sprinkle on the Au Jus powder mix, if using, and stir it in. Add the bacon back into the soup. Add the white wine. Add the beef broth and stir to deglaze the bottom of the pan. Add the thyme and bay leaves. Once the broth is hot, turn down the heat and let the soup simmer for a long time. The soups can be enjoyed at this time, but it will have a deeper flavor if you let it simmer for a long while. The simmering can be done on the stove, or in a crock pot.

Preheat the broiler. Slice the bread into 1" pieces. Place them on a cookie sheet and toast them on one side. (I am going to consider cutting my bread into cubes next time. I believe this will make it easier to eat.)

To assemble the soup: Place the hot soup in an oven proof bowl. Top the soup with a piece or two of toast. Add grated cheese on top of the bread. Broil until the cheese is melted and bubbly. Be sure to keep an eye on it as it can burn easily. Serve right away.

The soup keeps nicely in the refrigerator.

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Tender Chuck Roast with Au Jus Gravy

1 Chuck Roast (Other types of roast would work nicely, too)
3 TBL Olive Oil
6 Garlic Cloves, peeled
1 TBL Rosemary (I used 4 large, fresh sprigs from my garden)
Beef Broth
1-2 TBL Worcestershire Sauce

Heat the oil in the bottom of a dutch oven, pressure cooker or other thick, stout pan. Add the meat to brown it. Turn occasionally so that every side is browned. I usually let it brown for about 3-5 minutes per side. (Longer browning time for thicker pieces of meat. Turn carefully to avoid getting splattered with the hot oil.) Once the browning is done, add in the garlic cloves, enough broth to fill the pan half way (with half of the beef in broth and half of it above the broth). Add in the Worcestershire sauce and the rosemary. Cover and let simmer for a long time. If this is done in a crock pot, it will need to cook for 7-8 hours. If done in a dutch oven, place a piece of foil over the top before placing the lid. This will help create a more effective seal. It will need to cook for 4-6 hours at 350 in the oven. If you are using a pressure cooker, place the lid, bring the internal temperature up to high and then reduce the heat to medium low once the pressure is going and cook for 4 hours.

To serve, remove the meat ahead of time to slice. Add the meat back into the pan to keep warm until just before serving. Place the meat on a platter, serving the Au Jus gravy on the side.

Having Fun - Jessica Sprague Card Class

I love the classes over at Jessica Sprague. If you do digital art and you have not been to her site, you should go. She offered a free class for making hybrid cards. Here's what I put together for the first class:

The papers come from LivEDesign, found at Jessica Sprague.com

These papers and elements come from LiveDesigns, Splendid Finns (both over at Jessica Sprague) and TADA (a company no longer around)

I can't wait to have these printed so that I can send them out!

Some friends are going on a road trip soon so I had them over to make a little snack for the drive. Many people know it as "Muddy Buddy" but we know it as candy crack. It is wonderful, super sweet and it will leave you wanting just a bit more.

Chex Muddy Buddy (from the Betty Crocker website)

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar


1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Spring Cleaning and a 1980's College New Wave Music GrooveShark Playlist and a Magic Spinach Ring Recipe

There are a few ways to spend one's Spring Break. Last year we went on various adventures. This year we are knee deep in the cleaning type of adventures. We've been painting, cleaning and being buddies with Good Will. I thought a good playlist would help the cleaning go faster. Here's the music I added to my playlist:



One of the treasures unearthed was a recipe that we enjoyed about four years ago. I had hunted for it last year and could not find it. I even scoured the internet only to come up empty handed. If you have an Easter potluck, this might just be the thing. Even people who don't like spinach like this dish:

Magic Spinach Ring

1 box frozen Spinach, thawed and drained
1 egg
Seasonings to taste = salt, pepper, garlic, dried onion, cayenne pepper, basil, etc.
1 pound Swiss Cheese, grated
2 packages Pilsbury Crescent Rolls (I think the Garlic ones are best)


Preheat the oven to 375 degrees. Mix the spinach with the egg and season to your liking. Add the grated cheese.Unwrap the crescent rolls, using them to form a star on your baking sheet. Mold the center of the star to hold the spinach mix. Scoop the spinach mixture to form a circle, twist up the crescent roll dough into the center and press into place. Bake for 45 minutes. Let it rest for 15 minutes before serving and enjoy!

Valentine's Day Recap- Fondue and Chocolate

Last Sunday we celebrated Valentine's day in a casual, foodie kind of way. For a lovely start I made Crispy Waffles using the recipe from Crispy Waffle. Ethan and I had tasted some yeast raised waffles one day in a cooking class at the William Sonoma store. They were made with a mix from the Bouchon Bakery. We were smitten so we bought a can. I was amazed at how nice they were so we bought a can of mix. Once that was depleted I began searching for a recipe I could whip up at home without having to have the mix. The Crispy Waffle recipe is pretty close. It creates a lovely, light and crispy waffle. However, the Bouchon mix created waffles with the same texture and lightness, but also a slight bit of tanginess. My family loved them.

The gifts I gave were very individualized. Ellie got a hooded shirt from BillaBong that she wanted. Ethan got new drafting supplies that I had him pick out and Larr got a new movie.

We invited Grandma Gay and Grandpa Don to join us for dinner. I didn't want Don to be alone on his first Valentine's Day without Eleanor.

To make it special I served up Cheese Fondue with steamed broccoli, apple sausage and a nice, crusty bread. We also feasted on a nice salad. For dessert I made Chocolate Fondue which was paired with homemade pound cake, dried mango slices and fresh strawberries. They were all a hit.




Even Easier Crispy Waffles by Crispy Waffle
2 cups flour
1-1/2 tsp instant yeast
1 stick melted butter
2 cups warm milk (heated to about 110 degrees)
2 eggs
2 tsp vanilla extract
1 tbsp sugar
1/2 tsp salt

The night before:
Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk. Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.

The next morning:
Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.

Note: Be sure to put the batter in a large container. I stored my in a Rubbermaid container that at least two or three inches of clearance from the batter to the top. I thought that was enough. However, in the morning I found that I had lost 1/3rd of my batter as it expanded, popped open the lid and made a mess on the shelf.

Classic Swiss Fondue

1 clove Garlic, halved
1 cup White Wine, dry
1 tea. Lemon Juice
2 cups Gruyere Cheese, shredded
2 cups Emmental Cheese, shredded (If you can't find this simply double the amount of Swiss or Gruyere cheese used)
2 tea. Cornstarch
(2 tea Kirsch - I did not use this)
Pinch of Nutmeg, fresh, grated

* If you do not like the wine flavor, or need to make it alcohol free, you can substitute Chicken broth for the wine.

Rub the inside of the fondue pot with the cut clove of garlic.

Place the wine and lemon juice in the top of a double broiler. Once the liquid reaches a gentle boil stir in the grated cheese using a wooden spoon. Add it gradually to prevent lumping. Stir frequently until the cheese has melted.

In a small bowl mix the cornstarch with the kirsch or 2 TBL. of water. Mix until it is smooth. Stir this into the cheese mixture a few minutes before serving. This will thicken the fondue just slightly. Be sure to not let the fondue mix boil. Season with freshly ground pepper and nutmeg.

Serve with dipping items such as bread cubes, steamed veggies and the like.

Classic Chocolate Fondue

9 oz. Chocolate (we like a mix of milk and dark chocolates)
2/3 cup Heavy Cream

Use a knife to cut the chocolate up into small pieces. (You can use chocolate chips if you like. However, nicer chocolate will yield a smoother fondue) Place the chocolate and heavy cream in a microwave proof bowl. I find that a glass bowl works nicely. Microwave it for about 2:00 then stir to mix. If the chocolate is not completely melted microwave it for another 30 seconds, followed by more mixing. Please note that it is very easy to burn the chocolate in the microwave. Stirring each time will help reduce the likelihood of burning it. Serve the fondue with fun dipping items such as pound cake, fresh strawberries, dried mango slices, dried banana slices, fresh pineapple, marshmallows, etc.

Getting Ready for Cotillion - The Guy's Way + A Fabulous Bread Recipe

Last Friday Grandpa Don took Ethan to Men's Warehouse to get his first sport coat and slacks. They were greeted at the door and were taken to an area to preview sports jackets and suits. First off came the measurements. As the salesman did this they talked about what Ethan might need for cotillion. Then they looked at a few sport coats. He had quite a few to choose from. Ethan picked out a jacket that has a subtle set of colored bits.The pants came next. He chose a dark olive pair that will feature cuffs. Next, the salesman brought out a couple of different colors and styles of shoes. Ethan picked out a great pair of burgundy Bostonians. The salesman had Ethan put those items on and called for the seamstress so that she could begin the fitting.

While she was busy with Ethan the salesman arranged many shirts and ties on a large table in the middle of the shop. The salesman laid it out in a special way as to look like a person was wearing the jacket with three shirts in the belly area and two others in the neck area. He then placed a selection of ties around the shirts so that Ethan could pick out what combination he liked best. It was a difficult choice, but in the end he went with a classic white and a classic blue shirt along with two ties. The salesman selected the correct belt and socks. It all felt pretty spiffy. Ethan can't wait to pick up his jacket and pants in a few weeks. I kind of wish I had been there to take part, but I was informed that it was best to leave it to the men. Ethan is going look like a dapper young man in his new duds.

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I don't usually believe it when someone tells me that they have the absolute best recipe for something, but I think I found one that could qualify. It comes from the King Arthur website. They always have very dependable recipes. I have never been disappointed. Here's the one I made this weekend. I think it will have to become a permanent item on my recipe rotation:



Walter Sands' Favorite Bread – Bread Machine Version

1 1/4 to 1 1/3 cups (10 to 10 5/8 ounces) water, depending on the time of year (more in the winter, less in the summer)
1 heaping tablespoon (1 1/8 ounces) honey or sugar (1/2 ounce)
1 1/2 teaspoons instant yeast
1/3 cup (1 1/4 ounces) Baker's Special Dry Milk or 1/2 cup nonfat dry milk granules
2 tablespoons (1 ounce) butter
1 1/2 to 2 teaspoons salt (best the lesser amount, but Dad preferred the greater)
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour

Place the ingredients in your bread machine in the order recommended by the manufacturer, and program the machine for white or basic bread, or for the dough cycle. Press Start.

If you're using the dough cycle, after the cycle is complete, allow the dough to continue to rise in the machine until it has really doubled in bulk. Remove the dough, shape it into a loaf, and place it in an 9" x 5" loaf pan. Let it rise until almost doubled. Bake the bread in a preheated 350°F oven for 35 to 40 minutes. Cool and offer to a friend.

(* I did not have the dried milk so I used 2% milk and reduced the water by that same amount. I also brushed the top of the dough with butter before putting it in the oven.)

How about a Bit of Artsy Inspiration? Plus, a Little Recipe

I love a good, artsy movie. Usually they are a little obscure and demand your full attention. When my husband calls me up and says, "We should see this today." I make sure to pay attention. Last night was such the case. We went to see "The Imaginarium of Doctor Parnassas"


Here's a wonderful example of the power of cut paper animation. It is by Andersen M Studio for the New Zealand Book Council:

How about another one they made for Nokia?


This evening we are getting ready to have a few friends over to do a bit of light Valentine crafting. Here's a great project that I found at the Artful Crafter:

We're going to make a few of those and have a nice potluck dinner. In trying to keep with their food allergies I made a variation on Kheer with Almonds for dessert.

Kheer with Almonds

3-4 cups Milk (you may replace 1-2 cups of the milk with water, if you like)
1 cup Basamati Rice,cooked
1 cup Sweetened Condensed Milk (You may replace this with Coconut milk, if you like)
1/2 cup Sugar
3 TBL. Raisins
3 TBL. Almonds
3 TBL. Pistachios (I didn't have any of these)
1 tea. Cardamon, powdered
(1/4 tea Almond Extract)

In a medium pan warm up the milk and add in the rice. Stir often to prevent burning. Slowly incorporate the sweetened condensed milk and/or coconut milk. Next, add in the sugar. Follow this with the raisins and the nuts. Taste it for flavor. My son wanted more almond flavor so I added a wee bit of almond extract. You can serve this as a drink warm or cold. I cooked it longer to allow it to thicken slightly. You may also increase the amounts of rice, raisin and nuts to meet your taste. Garnish with cinnamon and a few nuts placed decoratively on top.

Sweet Dreams, Cupcakes and Cookies

On the Wednesday before Thanksgiving Larr and I went out for coffee at an early hour. Our usual place, Heidi's, was not open and the person making the bagels that day would only wave to us (Gonzo usually lets us in). So we tried another place that is a coffee shop and cooking school. That place shares their kitchen with "Happy Cakes", a cupcake only store. I really enjoyed munching on coffee cake, drinking my coffee and watching three young women make cupcakes. I admired their industrial mixers, especially the shiny red one. I loved watching them use their cookie scoops to measure out the batter, a delicate towel wrapped finger wiping away the batter that landed on the outside edge of the pan. That morning they seemed to be making Red Velvet cupcakes. I oogled the rack of spices and marveled at how quickly the cupcakes finished in a convection oven. I wished I would have time to return that day, but I did not. On the way to the car I stopped they their store front, pressing my face against the window like a child at a toy shoppe near Christmas. I spied lovely, full jars of colored sprinkles, glistening sugar glitter and dazzling dragees in several colors. I was smitten! I vowed to return soon with kids and camera in tow.

On a whim, Ellie and I returned yesterday. I was tempted to go home to get my camera first, but she could not wait, we had to go right then! We were enthralled. I got a close up look at the sprinkles. I thought she would be excited about that, too. However, she was taken by the sight of all of the different flavors. It was a tough choice to make. In the end I got a Whoppee Pie cupcake with marshmallow buttercream frosting (that's what sold me on that flavor) and she picked the Coconut & Almond cupcake. We also had a frosting "shooter" with sprinkles a plenty! We split both so we could each have some of the flavors. They were lovely and sweet.


This spurred Ellie on. She has always loved to bake. This visit set her on fire. She has decided that she wants to own a cupcake store when she grows up. She wants to have a cupcake bar where you can pick your own frosting, sprinkles, special toppings and cupcake flavor, then the person behind the counter will create it for you.

Much to my surprise she came up with this shop. It is lots of fun, but I would not have guessed that this would be her style. But then again, I can't seem to keep up with it. Her tastes are changing. A year ago she wanted a sports jersey for Christmas and refused to wear anything that did not include pants. Today we are headed to the store to buy tights to go with a skirt - go figure. Either way, it was fun to see her excitement.
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Looking at all that led me to find fun packaging. I love and admire nice product packaging. Here's a company that has useful stuff and fun ideas. I especially love the idea of a soup exchange instead of a cookie exchange. You might have fun checking out the Think Garnish">Think Garnish website.
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Here's what I am making this afternoon. I am working on putting together a care package for Coach Bill who will be driving the team van to Bend, Oregon on Monday.

Swedish Pepparkakor (Spice Cookies)

3/4 cup Butter (1/2 butter, 1/2 Canola oil)
1 1/2 cup Sugar
1 Egg
1TBL Water
1/4 cup Molasses
Cream the above ingredients together.
3 cup Flour
2 tea. Baking Soda
1/4 tea Cloves
1/4 tea Ginger
1 tea Cinnamon
1/2 tea salt
Mix dry ingredients together well;
Fold into wet mixture. Form dough into small balls. Roll in
granulated sugar quickly and place 2" apart on a greased cookie
sheet. Refrigerate dough if it is too soft. Keep dough cool in order
to be able to handle it well.

Bake at 375 degrees for 8-10 minutes. Watch carefully, as they burn
easily. Remove onto paper toweling to cook. Makes 60 cookies.

From Aunt Lynn

Holiday Inspiration - Candied Nuts & Many Ways to Decorate

Lots of stuff happened this past weekend, of course. But today I am finding a small snatch of time to enjoy the quiet and be inspired by other blogger's postings. Here are some of my favorites:


Red and White by Joanna Henderson

Inspiration via Molly Irwin.

I'm so impressed and inspired by the work of Helen Musselwhite.

This lovely image and the ones below are from Living ETC. magazine. You can see them and many other by visiting their gallery section and selecting Christmas.


I am also starting the free holiday class over at JessicaSprague.com. I love her wonderful classes. In the letter from her today she mentioned a fun website for those who love to be totally organized. Organized Christmas has tons of printable items for creating notebooks with checklists, to do lists, section dividers, etc. You might like it, too.

I love candied or glazed nuts. I find that I have to buy them every time I go to the Renaissance Festival. My friend, Mike, shared her recipe with me recently. We loved the results. I think Ethan would simply stand at the stove and eat all 48 oz. (nearly 9 cups) of them if I would let him. I think it is a recipe worth sharing and I think Mike would be glad for it, too.

Mike's Candied Nuts

8 cups mixed pecan halves, walnuts, and almonds [use raw not pre-salted nuts]
4 egg whites beaten to soft peaks
1 cup sugar [I've used both brown and white, but cut it down to 3/4 cup packed brown]
4 tsps. cinnamon
1 tsp. grated nutmeg
1 tsp. ground cloves
1/2 tsp. ground cardamom ( I didn't have this, but they were still great!)
Pam for baking sheet

Preheat oven to 250 degrees. Line 2 baking sheets with heavy duty foil; spray lightly with Pam.

Bring egg whites to soft peak. In a separate bowl combine the sugar and spices. Gently fold the mixed nuts to the egg white peaks. Add the sugar and spice mixture. Spread out in a single layer over baking sheets. Cook 15 minutes. Stir. cook an additional 15 minutes. Stir. Reduce heat to 250 degrees and bake an additional 15 minutes. stir and cool.

Ellie would like to come up with a caramel glazed nut recipe. I'll let you know if we are successful.

Bubble, Squeak, Pasties and a Bit of Warmth or Dinner at the Hill Top Restaurant Plus a Recipe

I love when my husband has fun surprises for me. Yesterday the kids were away at a race without me. They went up with Coach Bill, leaving before I was off from work for the day. My DH sends me a sweet email, "Want to try that English restaurant up by the airport?" Well, shoot yeah - who would turn down such an offer. I love going out to eat and I wanted to see what the Hill Top Restaurant considered typical British fare. It was lovely and cozy with our seats by the fire that quietly crackled away.

I was cold and was happy to find that I could have decaf. PG tips.


We began with Yorkshire pudding with beef gravy. Yum!


This was followed by Welsh Rarebit. We ordered this appitizer because we loved when we had it at Sally Lund's in Bath. It's an easy meal that I forget to make. This one was very different from what we expected. I think it must be a regional difference. Duncan (one of the owners) is from the north end of England. It was served over a bed of mixed greens on bread that had been toasted in the oven. I loved the special kick it had with cayene in the cheese sauce and a reduced Guiness and balsamic vinegar sauce. I'm going to try and figure out how to make it at home.

Next up, Larr had a salad with blue cheese. I had potato and leek soup that was really wonderful.

For the main course Larr had "The Pub" which was a flaky pocket pie filled with a cheese, Irish bacon and onion mixture along with a side of chips. I imagine that it might be one of the best items on the menu.



I had "Bubble and Squeak." It was different from what I expected, but was delightful. It too had the Guinness Balsamic reduction sauce on it. I enjoyed it thoroughly , but could not eat the entire amount. In fact, I was full before we even started the main course.

We thought about dessert, but opted out since we were both so full. I considered some fun British candy, but passed on that, too.

The food was great, the server was a lot of fun and I want to go again. Maybe we will take my father-in-law and the kids with us if we go there for my birthday in December.

Today I decided that I needed to give it a go before I forgot the taste of the Welsh Rarebit. Here's what I created based on my research. My family said it is a keeper:

Welsh Rarebit with Guiness Balsamic Reduction Sauce

2 bottles Guiness Stout
1 1/2 TBL Balsamic Vinegar
2 TBL Butter
2 TBL Flour
1 TBL Mustard Powder
1/2 tea Cayenne
2 TBL Worcestershire Sauce
1 # Cheddar Cheese, Grated (about 2 cups, roughly)
1 loaf of good bread

To make the reduction -
In a heavy sauce pan place 1 bottle of stout and heat on medium until reduced by at least half. (Make sure to use a pan with plenty of room. I started out in a smaller pan only to find that heating the stout causes it to foam significantly.)Once the reduction is done, stir in the balsamic vinegar. It takes the bitter edge off of the stout reduction. Do this to taste.

Preparing the Toast -
Preheat the broiler on high. Be sure the rack is close to the heating element. Slice the loaf into as many pieces as you like. Place them on a cookie tray and broil them until they are lightly browned. Be sure to keep on eye on them as they burn easily. Flip them over and toast the other side half as much.

Make the Cheese Sauce -
Melt butter in a sauce pan. Add in the flour and stir with a whisk over medium heat until lightly browned. Be sure to stir the entire time so that it does not burn. Add in mustard and cayenne, stirring until fragrant. Next, whisk in the stout and the Worcestershire sauce. Once this part of the sauce is combined, remove from the heat and let cool until it is about 158 degrees. (This temperature will melt the cheese without causing it to become grainy or change the smooth texture.) Fold in the cheese
and stir to melt. (At this point the cheese sauce can be refrigerated for up to a day or so.)

To Serve -
Place the toast on the the cooking sheet, pale side up. Spread the mixture on top of the bread and place under the broiler until bubbly. (The broiler part is optional.) Add a tiny bit of the Guiness Reduction sauce on top and serve. It is traditional to add a side of tomato slices. It is also lovely with tomato soup. We liked it with a Caesar Salad.

Of Bikes, Black Ice, Caramel Apples, Roller Derby, Greece and a Few Good Recipes

Wow, you know my weeks are busy when I only post once or twice in a week. This was once such week. On Wednesday I had a meeting that got out early. That allowed me to go home and clean a bit. I also pulled out the Halloween decorations and linens. That simple act made me feel more settled into fall. I even spent the evening making soups. I'll post a recipe at the end of this post. The weekend was a lot of fun. We raced, we went to a movie and dinner and we made stuff.

We knew it would be cold on Saturday morning, but when we awoke to find snow on the ground we were a little surprised. Ethan was happy for it since it is part of true cyclocross weather. Even before we left the house we got a call from a friend coming up from down south. Her family, who had intended to race with us and spend some time together, had been in a huge pile up on the highway. Black ice had caused a 30 car crash. Tom and the kids were the last car in the accident. It seems like a demolition derby kind of even. Amazingly, everyone seems to have come out of it just fine, though the vehicle is most likely totaled. We wish there was something we could do to help, but there was not. The highway was closed and the kids road their bikes to a nearby restaurant while Tom waited for help. That gave us a heads up so we left our house early so that we could slip, slide and fishtail our way to the race location at Bear Creek Lake Park. I think we say six crashes on the way, including one where a bus his a tiny car. Ethan was happy to get Coach Bill's help swapping out the brake pads, but the process took much longer than expected so he missed his start by about 20 minutes but managed to come in second place anyway.Ellie's thumb was still healing so she opted to do race support instead of racing.

We had a cozy afternoon where the girl and I watched "My Life in Ruins." It was a fun film.

Then the family went to see "Whip It." It stars the girl from "Juno". She was excellent in the film. The film was much more than I expected it to be. It was about a girl who joins a roller derby team. It was also about a teenage girl who alternately loves her family and thinks they are idiots. If you have a teenager you can probably relate.
After the movie we went to dinner with Don. It was really lovely to have a mostly relaxing day.

Sunday was another cold day, but not as bitter as the day before. We headed up to Interlocken near Boulder to race. Ellie joined in the fun and was happy for it. She placed second and Ethan was the only person in his catagory. The course is very grassy, which is difficult since it absorbs so much of the wattage you put out pedaling. Our friend Greg came out to cheer the kids on and hand them water while I took photos.


That afternoon the kids and I made caramel apples from scratch. I have been inspired by the post over on the King Arthur Flour blog:


I also fell in love with the posting from Savoring Time in the Kitchen's caramel apple blog posting:

We decided to give it a go. We used the recipe from Savoring's blog and took turns stirring the caramel.


Ethan also chopped up some sugar glazed walnuts and Ellie got out the multicolored sprinkles. I pulled out the chocolate. We also buttered up my silicon sheets. They worked like a charm. No one bit of caramel stuck to anything is was not supposed to.



Each of us were thrilled with the finished product. Ellie ate two of hers the very first evening.

Ethan's are a hefty bunch since they have so much topping.

I made enough for everyone in my department. My turn to bring birthday treats was over due. Satisfied with our afternoon's project, we cleaned our selves up and had dinner with the Grossman family. What a wonderful weekend it was!

Here is the Caramel Recipe from Savoring Time in the Kitchen:


Fleur de Sel Caramel Apples

Makes enough for 8-10 apples

1 cup butter (do not substitute margarine)
2 cups packed dark brown sugar
1 cup light corn syrup
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
8-10 wooden sticks
8-10 medium tart apples (I used Honey Crisp)
Fleur de Sel (I used Brittany Grey Sea Salt, but any good Sea Salt will do)

Optional extras: Chopped, toasted nuts (I used toasted pecans) , melted chocolate or mini chocolate pieces, mini marshmallows anything else you'd like to apply to your caramel apples, placed in small bowls.

Candy or Instant Thermometer

Have everything you need prepped and handy before you begin as you don't want to scorch the caramel. Be very careful, hot caramel can give you a nasty burn.

Line a large sheet pan with parchment paper and lightly butter the parchment.

Wash apples thoroughly to remove as much wax as possible. Insert a wooden stick into each apple.(We used paper sticks.Some of them softened once they sat in the apples for a while.)

In a heavy saucepan with candy thermometer, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat, stirring slowly and constantly until the candy thermometer reads 248 degrees (firm ball stage) - about 30 minutes. Do not let the caramel cook any longer or it will get too hard.

Remove pan from heat and stir in the vanilla extract

Dip each apple into hot caramel mixture, tipping and turning to coat.

Sprinkle with a pinch of fleur de sel.

Dip the apples into the other toppings you've chosen while the caramel is still warm. Melted chocolate can be drizzled over after all the other toppings have been applied.

Place on the buttered parchment or silicon sheet to cool.
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Here's a great recipe we had on Friday:

Spinach, Bacon and Pasta e Fagioli Soup
Serves 6

1 cup dried white beans (I use 1 can of cannelini beans, drained and rinsed)
2 tablespoons olive oil
2 medium onions, coarsely chopped
2 large carrots, peeled and coarsely chopped
1 small bunch spinach (or bagged – about a cup, cut into thin julienne)
6 cups chicken stock or broth
8 strips Bacon, cooked and chopped into 1" pieces
2 garlic cloves, minced
2 medium tomatoes, peeled, seeded, and coarsely chopped, or 1 cup chopped canned tomatoes, well-drained.
2 tablespoons finely chopped fresh basil or 2 teaspoons dried
¾ cup dry pasta
1 teaspoon salt or to taste
Parmesan Cheese

1. If using dry beans, soak overnight in enough cold water to cover generously or do a quick soak by bringing them to a boil in just enough water to cover, boiling for 2 minutes, then covering and letting stand for 1 hour. Drain. I used a can of beans.

2. In a large soup pot over medium heat, heat the oil, add the onions, and sauté for about 5 minutes, stirring occasionally. Add the carrots and sauté for 3 minutes. Add garlic, stock, beans (only if using dried), bacon,tomatoes and basil and simmer for about 30 minutes, partially covered.

3. Add the beans now if using canned cannelini beans and bring the soup to a boil.

4. Add the spinach and pasta. Cook until the pasta is done. Season as it pleases you.

6. To serve, ladle the soup into bowls and garnish with parmesan.

This soup can be prepared up to 3 days ahead through step 5 and then refrigerated. You can also freeze the soup. Adjust seasonings and add fresh herbs after reheating frozen soup.